Beef, It’s What’s for Lunch | The Art of Dry Aging Beef with Bryan Flannery

Under-Study | Beef, It’s What’s for Lunch

The Art of Dry Aging Beef with Bryan Flannery

Meat lovers, this one’s for you. Join legendary Bay Area butcher Bryan Flannery for a flavorful deep dive into the world of dry-aged beef. We’ll kick things off with a glass of wine and a crash course on the bold tradition that makes this meat so irresistible.

Inside the Teaching Kitchen, Bryan shares all the juicy details—what makes each cut shine, how aging impacts flavor, and why chefs and carnivores alike prize this process. You’ll explore beef at different aging stages, learn portioning techniques, and taste the difference in a guided side-by-side tasting. Then, settle in on the PRESS Terrace for a three-course lunch featuring dry-aged beef, perfectly paired with Napa Valley wines.

• Learn from a famed Bay Area butcher Bryan Flannery and explore the history, science, and techniques of dry aging beef
• Examine beef at different aging stages and learn about portioning
• Enjoy a guided comparative tasting of dry-aged cuts
• Conclude with a three-course lunch featuring dry-aged beef and Napa Valley wine pairings.

Wine available for guests 21+ only.

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